1
: Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan.
2
: Beat cream cheese and sweetened condensed milk until smooth and creamy. Beat in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla, flour and chocolate chips. Pour into prepared baking dish.
3
: Bake in preheated oven 30 minutes or until top is golden and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or up to overnight.
4
: Roll cold cheesecake into 1” (5cm) balls. Roll into desired toppings.